Freddi's Fruit Cocktail Mix

A batch recipe that turns a mountain of fresh summer fruit into 12 pints of freezer-ready fruit cocktail. Watermelon balls, chunked cantaloupe, Crenshaw melon, peaches, green grapes, and blueberries all get packed in pint containers and covered with a hot orange-lemonade sugar syrup.

The hot syrup does two things: it preserves the fruit’s color and texture in the freezer, and it infuses every piece with a bright citrus sweetness that canned fruit cocktail can’t touch.

Freeze in pint-sized containers so you can thaw one at a time. To serve, partially thaw a pint, spoon into cups, and pour ginger ale over the top for a fizzy, refreshing fruit cup.

Chef Tips

• Leave half an inch of headspace in each container. The liquid expands as it freezes and will crack containers that are filled too full.
• Use ripe, in-season fruit for the best flavor. This is a summer project when melons and peaches are at their peak.
• Let the syrup cool slightly before pouring over delicate fruits like blueberries and grapes to prevent them from bursting.
• Label and date each container. Use within 6 to 8 months for the best texture.

Variations

• Add sliced strawberries or mango chunks for more tropical fruit variety.
• Use honey instead of sugar in the syrup for a more complex, floral sweetness.
• Skip the ginger ale and serve partially thawed as a topping for vanilla ice cream or angel food cake.